Quality Control, Certification and Accreditation

Delivering constant standards of quality is key to the performance and ongoing growth of Chiltern Cold Storage Group Ltd (CCSG) and is an area the company takes very seriously.

We understand the expectations of our customers and the gravitas of maintaining high standards throughout all elements of our business, to continue to deliver services that manage food, pharmaceutical, medical and life science products to name but a few.

Chiltern General Quality Policy

It is the policy of CCSG to store and distribute products in a safe and reliable manner, and to perform these functions in an efficient and professional way in order to meet and exceed the customer’s expectations.

Chiltern recognises that its employees are its most important asset and evaluates its training and development needs in order to access achievement and improve its future effectiveness.

The company’s Quality System described in the Quality Manual and other supporting documentation endorses this, and is designed to position Chiltern as the leading cold storage and distributor in its sector.

Chiltern HACCP Quality Policy

The basis of CCSG’s food safety control systems are HACCP plans, which are based on Codex Alimen tarius HACCP principles.

HACCP is the preventative system, which is undertaken by CCSG to demonstrate safety assurance. The company uses HACCP as a tool, which identifies specific hazards, preventative measures for their control to ensure safety.

The company uses the HACCP system to accommodate changes to:

• Process formulation
• Process design

HACCP is implemented through quality Management Systems. The company is able to demonstrate effective control of all operations, as the HACCP system is specific and therefore effective in controlling the associated hazards of the operation.

The HACCP study is based on the assessment of risk and identifies hazards, which are of a nature that, their elimination or reduction to acceptable levels is essential to the safe production & handling of food. Consideration is given to:

• The likely occurrence of hazard
• The elevation of presence of hazards
• Survival and multiplication of micro organisms of concern
• Conditions which may lead to the above

A procedure outlining the controls and way in which HACCP evaluation is undertaken is documented within the procedural manual.

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"Chiltern were the first temperature logistics company to be awarded BRC global standard for storage & distribution."